Crisp Jeera Biscuits/ Cumin Cookies

Thin, crisp delicious whole wheat cookie recipe easy to bake with very few simple ingredients.

Continuing my healthy eating for yet another week has become easier with this delicious tea time cookies. When coming home tired after work, I always land up near the snack box searching for something to munch on. These jeera biscuits turned out to be the perfect solution to my problem.

So this week I have baked a healthy snack recipe: Jeera biscuits!

Today’s crunchy cookies are so good you just can’t stop with eating one. I find that thinner the cookies the yummier they were. These bakery-style cookies didn’t feel like I am restricting myself and the best part they were totally guilty free.

So now they have become my all-time favourite tea time snack!

In a nutshell

Taste	Thin crispy cookie strips with a slight nutty flavour from the cumin.
Texture	Super crunchy whole wheat biscuits.
Level	Super easy to make, bake and indulge.
Occasion	These cookies taste best after a long tiring day with a cup of tea in one hand!

How to roast cumin seeds?

Roasted cumin seeds not only enhance the aroma but also gives a nice earthy flavour to the cookies. In a pan, on medium heat, roast the whole cumin seeds. Let it roast for a minute until you get a nice strong cumin smell. Keep an eye on the pan and roast only until the seeds become a shade dark. Immediately transfer the seeds to another small bowl to avoid cooking it further.

How to roll cookie dough without using extra flour?

When the dough is ready to be rolled, place it on a clean counter or on a rolling mat. Spread a sheet of plastic wrap over the dough. Using the rolling pin, start rolling the dough. Make it as thin as possible. I always try to roll it till I can see the lines on the mat. The plastic wrap helps to keep the dough from sticking to the pin.

Tips to make these delicious jeera biscuits at home

• Roasting the cumin seeds enhances the flavour and gives a delicious aroma to these cookies.
• If you find the dough too dry add a teaspoon of milk and beat until mixed well.
• The dough should be chilled overnight before baking these jeera biscuits. This helps the whole wheat flour to absorb moisture and makes the dough softer.
• Before rolling the dough, let the dough sit on the counter until pliable and easy to roll.
• Use plastic wrap as a layer between the dough and the rolling pin. This way we can avoid using extra flour for rolling the dough.

• Cut the uneven edges off before cutting the strips.
• Make sure the strips are of consistent thickness and size. This helps in uniform cooking.
• The thinner the strips the crisper your biscuits become.
• Using a pizza cutter helped me to cut these strips easily. You can also use a sharp knife for this purpose. Cutting strips need not be perfect.

Here you will find more healthy recipes you might like:

• Chocolate cake with whole wheat
• Brownie Cookies
• Whole wheat Chocolate pear cake

How to store these amazing whole wheat jeera cookie crisps?

The dough can be chilled for up to a week when wrapped tightly with plastic wrap. The cookies once baked can be cooled completely and stored in an airtight container for up to 2 weeks at room temperature.

To freeze the dough, double wrap using cling film. Freeze for up to 2 months.

Tried this recipe? I would love for you to comment and rate this recipe. You can also tag me on Instagram and Facebook!

Print Recipe

Crisp Jeera Biscuits/ Cumin Cookies

(5 votes, average: 4.80 out of 5)

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Serves: 3 baking trays

Prep Time: 10 minutes – Cooking Time: 20 minutes

Thin, crisp delicious whole wheat cookie recipe easy to bake with very few simple ingredients.

Ingredients

• 80 grams butter, softened
• 65 grams cane sugar
• 180 grams whole wheat flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon roasted cumin seeds/jeera
• ½ cup warm milk

Instructions

1

Sift wheat flour, salt and baking powder. Keep aside.

2

In another bowl, cream butter and sugar until smooth.

3

Add flour, cumin seeds and warm milk to the butter.

4

Beat until well incorporated and the dough is formed.

5

The dough should not be dry but at the same time when pinched, it should not stick to your hands. If the dough is too dry add another teaspoon of milk to it.

6

Divide the dough into 3 parts and cover with plastic wrap and refrigerate overnight.

7

When ready to bake, take one wrapped ball of dough and rest it on the counter until it becomes pliable. Repeat the below process for each ball of cookie dough.

8

Preheat the oven to 150°C (300°F).

9

Line a baking tray with parchment paper.

10

When the dough is ready to be rolled, place it on a clean counter or on a rolling mat. Spread a sheet of plastic wrap over the dough. Using the rolling pin, start rolling. Make the dough as thin as possible. I always try to roll it till I can see the lines on the mat. The dough need not be perfectly symmetrical.

11

Using a knife or a pizza cutter, start cutting the dough lengthwise. Then make diagonal cuts across.

12

Carefully remove each strip and place it on the tray leaving a centimetre gap between each piece.

13

Keep aside the uneven sides and the pieces that are thick. Make a ball with the remaining dough and start rolling again. Repeat this process until the baking tray is full.

14

Bake for 18-20 minutes until the cookie strips start to darken at the edges.

15

Remove from oven and let the biscuits cool completely before packing them into airtight containers.

Notes

• The dough should be chilled overnight for the best cumin infused flavour cookies.
• To freeze: Double wrap the dough in plastic and freeze it for up to 2 months.
• The dough can be chilled for up to a week.
• These cumin crisps can be stored in an airtight container for up to 2 weeks.